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Vegan Red Beans and Rice
4.5 from 156 votes

Vegan Red Beans and Rice

Vegan Red Beans and Rice simmers soaked red kidney beans with aromatics like onion, celery, green bell pepper, and garlic in vegetable broth, infused with bay leaves, thyme, oregano, paprika, chipotle peppers, and hot sauce for deep, smoky heat. The dish is cooked until the beans become tender and creamy, served over cooked rice and topped with green onion.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 6 servings
Calories: 202 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • 1 onion finely diced (about 1 ½ cups, large
  • 6 cloves garlic minced
  • 5 celery finely diced (about 1 ½ cups, stalks
  • 1 green bell pepper finely diced (about 1 ½ cups, large
  • 1 pound red kidney beans soaked in water overnight, drained, and rinsed, dry
  • 3 bay leaf
  • 2 teaspoons thyme dried
  • 2 teaspoons oregano dried
  • 1 teaspoon paprika
  • ¼ teaspoon ground cayenne pepper plus more to taste
  • ½ teaspoon black pepper
  • 2 chipotle peppers in adobo sauce chopped
  • 2 teaspoons hot sauce such as Tabasco, more to taste
  • 6 cups vegetable broth
  • salt to taste
  • rice for serving, cooked|sliced
  • green onion for serving, cooked|sliced

Instructions

    Cup of Yum
  1. Heat the oil in a large Dutch oven or stockpot over medium high heat. Add in the onion and cook until very tender and beginning to brown, about 10 minutes.
  2. Add in the garlic, celery, and bell pepper, and continue to cook until just softened, about 3 minutes.
  3. Add in the soaked and drained kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, chipotle peppers, red pepper sauce, and vegetable broth. Bring to a boil, reduce heat, and simmer for about two hours, or until the beans are very tender and mushy (see notes about bean cooking time).
  4. Season with additional salt and hot sauce. Serve with cooked rice and top with sliced green onions.

Notes

  • The age of beans affects cooking time; older beans take longer and may require mashing to reach desired tenderness.
  • Adjust spiciness by omitting cayenne and hot sauce initially; add more later if desired.
  • For convenience, a slow cooker method can be used: boil soaked beans, then cook with all ingredients on low or high until very tender.

Nutrition Information

Serving 1serving Calories 202kcal (10%) Carbohydrates 35g (12%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Sodium 849mg (35%) Fiber 7g (28%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 202

% Daily Value*

Serving 1serving
Calories 202kcal 10%
Carbohydrates 35g 12%
Protein 9g 18%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Sodium 849mg 35%
Fiber 7g 28%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.